Name: 7UP Pound Cake
Total time: 4 h 15 min
Ingredients: 2 1/2 cups (17½ ounces/496 grams) granulated sugar; 5 large eggs , room temperature; 1/2 cup 7UP , room temperature (see note); 1 tablespoon grated lemon zest plus 2 tablespoons juice; 1 tablespoon grated lime zest plus 2 tablespoons juice (2 limes); 1/2 teaspoon salt; 20 tablespoons (2 1/2 sticks) unsalted butter , melted and cooled slightly; 3 1/4 cups (13 ounces/369 grams) cake flour; 1 cup (4 ounces/113 grams) confectioners' sugar; 1 tablespoon lemon juice; 1 tablespoon lime juice

Why This Recipe Works

In the early 1950s, soda companies began marketing their products as more than mere drinks. Odd recipes like 7UP Salad and 7UP Parfait Pie have mercifully been forgotten, but 7UP Pound Cake remains a treasured favorite. To bring out some citrus zing and balance the flavors of our 7UP Pound Cake, we cut back on the amount of sugar called for in the original recipe. Since finely grated zest can be added without affecting texture, we added plenty of lemon and lime zest. For extra citrus punch, we also added fresh lemon and lime juice.

Before You Begin

Fresh, not flat, 7UP is essential for the best texture and rise. You can also bake the cake in a 12-cup nonstick Bundt pan.

Instructions

for the cake

Adjust oven rack to lower-middle position and heat oven to 300 degrees. Grease and flour 16-cup nonstick tube pan. Process sugar, eggs, 7UP, lemon zest and juice, lime zest and juice, and salt in food processor until smooth. With processor running, add melted butter in steady stream until incorporated. Transfer to large bowl. Add flour in 3 additions, whisking to combine after each addition.

Transfer batter to prepared pan and gently tap pan on counter to release air bubbles. Bake until skewer inserted in center comes out clean, 1¼ to 1½ hours, rotating pan halfway through baking. Let cake cool in pan on wire rack set in rimmed baking sheet for 10 minutes.

for the glaze

While cake is baking, whisk sugar, lemon juice, and lime juice together in bowl. Remove cake from pan and transfer to rack. Pour half of glaze over warm cake and let cool completely, about 2 hours. Pour remaining glaze over cake and let set for 10 minutes before serving. (Cake can be stored at room temperature for up to 3 days.)